Lemon and pistachio slice

Things are slowing down on the blogging front… but seeing as I am now 39 weeks pregnant, I’m slowing down in every possible way!  Bubs is supposed to be due on Saturday, but I know that it’s pretty unlikely that she’ll be punctual.  Maybe, just maybe, she’ll be early…

As I’ve been on maternity leave, I’ve been trying to get things in order, including stocking the freezer with meals.  It’s stuffed with things like wontons, ragu, bolognaise sauces and curries now!

While I had a little bit of energy yesterday, I thought it would be good to try this recipe from a very old Foodtown magazine (they’re not even called that anymore) and share it with the neighbours as an early Christmas treat.

 

Lemon and pistachio slice

 

Lemon and pistachio slice

 

Makes 28 squares

 

Base ingredients

395g can sweetened condensed milk

250g butter, cubed

zest of 1 lemon, finely grated

2 x 250g packets round wine biscuits, finely crushed

2 x 70g packets pistachios, lightly toasted

 

Icing ingredients

2 C icing sugar

30g butter

juice of 1 lemon

warm water, to mix

 

 

Method

Line an 18cm x 28cm baking pan with baking paper.

Heat the condensed milk and butter in a saucepan, stirring until the butter is melted.  Add the lemon zest and set aside to cool a little.

In a large bowl, combine the crushed biscuits and roughly chopped pistachios (reserve a handful for sprinkling on top).  Make a well.

Pour the liquid into the dry ingredients and mix together until combined.  Spoon into the prepared pan and smooth the top with the back of a spoon.  Refrigerate for 20 minutes.

To make the icing, place the icing sugar, butter and lemon juice in a bowl.  Use a little warm water to mixt to a smooth consistency.  Spread on to the base.  Sprinkle with reserved pistachios and refrigerate until set.

 

Lemon and pistachio slice

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